fishybusiness1 img
Mr Lim Meng Huat, Deputy Chief Operating Officer of Apollo Aquarium receives useful and relevant
advice from Professor Meredith Anne Lawley.

Workshop on Post-harvest
Handling of Seafood

AVA invites post-harvest experts to share valuable experiences in
packaging, cold chain, as well as safety assessment of fish and seafood.

Post-harvest handling practices and technologies have a direct impact on both the quality and supply of food. Using advanced techniques in the transport, storage, and packaging of fish and seafood, shelf-lives can be extended and spoilage can be reduced.

To help our industry keep abreast of the latest technological trends and best practices in post-harvest handling of fish and seafood, AVA organised a training workshop on this topic on 25-28 March 2014. As part of the workshop, three experts from Australia – Dr Janet Rosalind Howieson from Curtin University, Dr Tom Madigan from South Australian Research and Development Institute, as well as Associate Professor Meredith Anne Lawley from University of Sunshine Coast – conducted lectures on packaging, cold chain, and safety assessment and control.

Dr Tom Madigan delivering a lecture on packaging technologies for fish and seafood. Dr Tom Madigan delivering a lecture on packaging technologies for fish and seafood.

The workshop also included visits to a fish farm, seafood processing plants, a cold store, and a supermarket. At these sites, the experts provided good advice on supply chain monitoring and cold chain management. For example, traceability or cold chain monitoring devices, such as a temperature data logger or Radio Frequency Identification (RFID) device, allow companies to keep track of any potential lapses in temperature control along the supply chain or during transportation.

In addition, advance packaging technologies, such as modified atmosphere packaging and skin packaging, along with the use of oxygen absorbers, can potentially help extend the shelf life of fish and seafood.

The experts also touched on the topic of safety assessment and control, which gave the 66 participants a better understanding of the various physical, chemical, and microbiological hazards related to seafood products.

fishy-business2
Australian experts providing advisory on the packaging technology for seafood.
Australian experts providing advisory on the packaging technology for seafood.
Quick Summary